Vanilla Custard Sauce (Creme Anglaise)
1 c. milk
2 inch piece vanilla bean, split lengthwise
3 TBSP sugar
1/2 tsp cornstarch
3 large egg yolks
1. In medium saucepan, heat milk and vanilla bean just to simmering over medium heat. Cover; remove from heat. Let stand 15 minutes.
2. In medium bowl, mix sugar and cornstarch. Add egg yolks; whisk 1 minute. Remove vanilla bean from milk; set aside. Gradually whisk hot milk into egg yolk mixture, whisking constantly.
3. Return mixture to saucepan; scrape seeds from vanilla bean into mixture. Over medium-low heat, cook sauce, stirring constantly with wooden spoon, 8 minutes or until mixture thickens and a line marked with the fingertip on the back of the spoon will stay clean. (Do not boil sauce or mixture will curdle.)
4. Pour sauce through sieve into bowl. Place bowl in larger bowl if ice and water. Cool sauce, stirring occasionally. Refrigerate until serving.
Makes 10 servings (1 cup). Per serving; 48 calories, 2g protein, 5g carbohydrate, 2g fat, 67 mg cholesterol, 14mg sodium
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